Raspberry-Banana-Yogurt Freezer Pops

Raspberry-Banana-Yogurt Freezer Pops Recipe
Photo: John O'Hagan; Styling: BuffyHargett
Get your fruit fix year around with a pop that calls for fresh or frozen raspberries, a banana, low-fat yogurt, and a little honey, for sweetness. It's perfect for a post-dinner treat or an afternoon snack any day of the year.

Yield:

Makes 10 pops

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 5 Minutes
Chill: 30 Minutes
Freeze: 6 Hours

Ingredients

1 cup low-fat vanilla yogurt
1 banana
3 cups fresh or frozen raspberries
1/2 cup honey
Craft sticks

Preparation

1. Process yogurt and banana in a blender 30 seconds or until smooth. Bring raspberries and honey to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer 5 minutes. Pour mixture through a fine wire-mesh strainer into a bowl, using back of spoon to squeeze out juice and pulp. Discard skins and seeds. Cover and chill raspberry mixture 30 minutes. Pour yogurt mixture evenly into 10 (2-oz.) pop molds. Top with raspberry mixture, and swirl, if desired. Top with lid of pop mold, and insert craft sticks, leaving 1 1/2 to 2 inches sticking out of pop. Freeze 6 hours or until sticks are solidly anchored and pops are completely frozen.

Tip: For a different taste, substitute 3 cups fresh or frozen blueberries or halved strawberries.

Note:

June 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note